Name: Three layer impossible pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8
Ingredients: 1 cup caster sugar; ½ cup plain flour, sifted; ¾ cup desiccated coconut; 125g unsalted butter, melted; 4 eggs, beaten lightly; 2 tsp vanilla extract; ½ cup flaked almonds; 2 cups milk; Pure icing sugar, to dust

Three layer impossible pie

Don’t let the name fool you, this pie takes its name from how it magically separates into three layers during cooking.

Serves 8

Prep

Cook

50M

Total

55M

Skip to Recipe

Don’t let the name fool you, this pie takes its name from how it magically separates into three layers during cooking. A deliciously crispy coconut topping, rich custard filling and perfect base for easy serving. What more could you need!

Ingredients

1 cup caster sugar

½ cup plain flour, sifted

¾ cup desiccated coconut

125g unsalted butter, melted

4 eggs, beaten lightly

2 tsp vanilla extract

½ cup flaked almonds

2 cups milk

Pure icing sugar, to dust

Method

Preheat oven to 160C (fan-forced) 180°C conventional. Grease a 20cm x 30cm x 5cm deep, 8-cup capacity rectangle ceramic baking dish, or a deep 24cm round ceramic pie dish.

Combine, sugar, coconut, sifted flour, eggs, vanilla, butter and half the almonds in a large bowl. Gradually add milk, stirring, until combined. Pour mixture into dish.

Bake pie for 35 minutes. Remove from oven, sprinkle with remaining almonds; bake for a further 15 minutes or until browned lightly and set. Stand for 10 minutes before dusting with icing sugar and slicing into pieces.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Related stories